for the love of all baked goods

Coconut Raspberry Cupcakes

I made these cupcakes the other day for an interview with a lovely girl named Shelly from the Calgary Herald. She is writing a story about the Calgary Sugarcraft Guild and we used some of these to decorate on. These tasted so good that I knew I had to post the recipe. I covered mine with a thin coat of buttercream and a layer of fondant, but they would be delicious with a cream cheese frosting or even plain with a cup of tea. This recipe makes 12 cupcakes.

Preheat the oven to 350 degrees and line a 12 hole cupcake pan with paper cases.

Beat butter, sugar ,vanilla and eggs together until light and fluffy, around 5 minutes.
Stir in sifted flour, coconut,sour cream and frozen raspberries.
Divide mixture among the cases and lightly smooth the surface.
Bake 35-40 minutes or until a tester comes out clean. (What I mean by this is that you insert a toothpick or a knifetip into the cake and when removed it should be clean.) Cool on wire rack until ready to use.

HI; I don’t know if you remember me I am your sister Susan Mother-in-law, just wanted you to know how much I loved your blog. I am going to try thr rasberry cupcakes. Cherris are nit my bag . Good luck with your new venture.

Thanks so much!! These cupcakes are so easy but soooo good. The cherry chiffon nut meringue can be made with any flavor combination and is well worth making. My friend is trying the recipe on Monday but with a coffee flavored meringue and and orange chiffon. Check back soon!

[…] it it spring (or I should say springtime in the Rockies, it was still 2C this morning) I went with Coconut Raspberry cupcakes. The bunnies are made out of chocolate and are so easy and fun to do. You just need some chocolate […]